Preparation

Beat eggs with 1/2 teaspoon salt until smooth but not frothy.

Heat 1 tablespoon oil in a 12-inch nonstick skillet over medium-high heat until hot. Add eggs and cook, undisturbed, just until a thin film of cooked egg forms on bottom of skillet but most of eggs are still runny, 5 to 10 seconds. Immediately scrape eggs into a bowl. Wipe out skillet.

Heat remaining tablespoon oil in skillet over medium-high heat until
hot. Add scallions and stir-fry until just softened, about 30 seconds. Add tomatoes and cook, stirring and turning occasionally, until juices are released and tomatoes are slightly wilted but still intact, 4 to 6 minutes. Sprinkle sugar and 1/4 teaspoon salt over tomatoes and stir to combine. Return eggs to skillet and cook, stirring occasionally, until eggs are just cooked through. Serve sprinkled with reserved scallion greens.

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Easy, delicious comfort food! My college roommate used to make this as the perfect midnight snack!

sitagaki / 06.04.14

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Nice recipe. Xi hong shi ji dan is a classic.

katyat / 01.04.12

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I like to make this with whole tinned
tomatos also becaues it makes it really
juicy, and I really donīt see the point
of doing the egg bit first. I live in
Colombia and it is a daily breakfast
dish here. My family in Scotland call
it "Colombian scrambled eggs" Here it
is called "Huevos pericos"

mayzer from Scotland/Colombia / 09.02.10

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Very yummy - tasted much better than it looked. Very saucy and savory. Serve it with a bagel but could see how this would be great over rice. Couldn't wait to eat the leftovers this morning. Definately need in-season garden tomatoes to make this work. My only question is wondering if the pre-cook of the egg at the beginning is truly a value added step. I did do this but it seemed rather pointless.

aweber73 from Cockeysville, MD / 08.18.10

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We were dubious but curious. Wow, this is really great and so easy to make. A lovely summer dinner using up leftover rice from a previous take out. Go for it, you'll be surprised how good it is.

bethgerr from Ithaca / 08.05.10

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i made this exactly
as listed and rolled
it in corn tortillas
(i know, i know, but
i've got dozens of
them i need to eat
in the next few
days). the little
bit of tomato liquid
really makes a
difference in the
eggs - they turned
out delicate and
juicy and tasty.
as with any recipe
that uses so few
ingredients, i'd
recommend busting
out the good stuff -
i used my farmer's
market 'maters and
eggs. simple and
delicious!

samizero from chicago, IL / 09.19.09

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I forgot the sugar and didn't use
much salt, but I'm a fan of bland so
it didn't bother me none! It was
delicious. I also added mushrooms,
green peppers and half a squash to
the ingridients. I substituted a
white onion for the scallions. Lots
of changes, but the base of the
recipe was intact and enjoyable.

daveyrockwell from State College, PA / 07.07.09

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This is the first
recipe I tried on
here, all in all I
think its not
spectacular, but
still pretty good.
It turns out pretty
much how you imagine
it on reading the
recipe, it looks a
bit messy but tastes
much better than it
looks. The only
thing I'd say about
this is to use nice
quality eggs: adding
tomato to cheap &
nasty eggs will not
only smell terrible
but bring out a kind
of metallic flavour
which will probably
ruin the taste.
Failing that don't
skimp on the spring
onions (scallions to
all you across the
pond- onion
generally reduces
this effect) and
make sure your
tomatoes are
properly cooked
before putting egg
anywhere near them.
I tried it with
buttered toast
instead of the
scrambled eggs I'd
usually go for
(don't all object at
once) and it was
worth the effort.
It may taste better
as on rice as
suggested... I may
try that, if I can
get over the idea of
eating a tomato
omlette for dinner.

suz110 from merry old england / 05.28.09

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My husband and I lived in Southern China for a year and this was one of our favorite dishes there. Now that we're back in America it's high on our list of "comfort food" items. We add garlic and fresh ginger to the tomatoes and we like it best served over Jasmine rice. The riper the tomato the better with this recipe.